The hosts : Kay & myself.
The guests : Annmarie, Lucy, Saubia & Rob.
The Homemade Treats!
Festive Mince Pies.
7 oz Plain Flour
3½ oz Butter
1 Free range egg yolk
2½ tbsp Milk
1 oz Icing sugar
10½ oz Mincemeat
1 Free range egg beaten, for sealing & glazing
1. Heat the oven to 180°C.
7 oz Plain Flour
3½ oz Butter
1 Free range egg yolk
2½ tbsp Milk
1 oz Icing sugar
10½ oz Mincemeat
1 Free range egg beaten, for sealing & glazing
1. Heat the oven to 180°C.
2. Sift the flour in your mixing bowl then rub in the butter with your fingertips until the mixture looks like breadcrumbs.
3. Mix in the sugar & egg yolk.
4. Stir in the milk to make a soft dough, then turn out onto a floured surface and knead until smooth.
5. Roll out a 1cm thick sheet then using your chosen pastry cutter cut out 12 rounds of 7cm. Then using the remaining pastry cut out 12 more smaller rounds for the tops.
6. Dust 12 tartlet tins with flour and line with the larger rounds, prick each with a fork a few times then add a good dollop of mincemeat.
7. Top with the smaller rounds then brush with egg wash.
8. Bake for 15 Minutes. Remove from the oven & place on a wire rack to cool, then sprinkle with icing sugar.
Shortbread Fingers.
9 oz Plain flour
3 oz Caster sugar
6 oz Butter
2 oz Chocolate buttons
Icing sugar to decorate
1. Heat the oven to 160°C & grease your chosen baking tray.
2. Mix flour & sugar in a bowl, then rub in the butter.
3. Knead well to form a smooth paste.
4. Flour your work top then roll out into a large rectangle, about 1cm thick.
5. Cut into fingers & place on your tray, leaving a bit of space between each.
6. Prick each finger 6 times with a fork and gently press some chocolate buttons on the top.
7. Bake for about 20-25 minutes.
8. Sprinkle with some icing sugar for a festive touch!
Little Banana & Cranberry Loafs.
6 oz Self-raising flour
½ tsp Baking powder
6 oz Soft light brown sugar,
2 mashed bananas
2 oz Chopped mixed peel
2 oz fresh Cranberries (you can use dried)
3 medium free range eggs
Icing sugar to decorate
1. Heat the oven to 180°C & put 12 Lakeland mini loaf moulds on a baking tray.
3. Mix in the sugar & egg yolk.
4. Stir in the milk to make a soft dough, then turn out onto a floured surface and knead until smooth.
5. Roll out a 1cm thick sheet then using your chosen pastry cutter cut out 12 rounds of 7cm. Then using the remaining pastry cut out 12 more smaller rounds for the tops.
6. Dust 12 tartlet tins with flour and line with the larger rounds, prick each with a fork a few times then add a good dollop of mincemeat.
7. Top with the smaller rounds then brush with egg wash.
8. Bake for 15 Minutes. Remove from the oven & place on a wire rack to cool, then sprinkle with icing sugar.
Shortbread Fingers.
9 oz Plain flour
3 oz Caster sugar
6 oz Butter
2 oz Chocolate buttons
Icing sugar to decorate
1. Heat the oven to 160°C & grease your chosen baking tray.
2. Mix flour & sugar in a bowl, then rub in the butter.
3. Knead well to form a smooth paste.
4. Flour your work top then roll out into a large rectangle, about 1cm thick.
5. Cut into fingers & place on your tray, leaving a bit of space between each.
6. Prick each finger 6 times with a fork and gently press some chocolate buttons on the top.
7. Bake for about 20-25 minutes.
8. Sprinkle with some icing sugar for a festive touch!
Little Banana & Cranberry Loafs.
6 oz Self-raising flour
½ tsp Baking powder
6 oz Soft light brown sugar,
2 mashed bananas
2 oz Chopped mixed peel
2 oz fresh Cranberries (you can use dried)
3 medium free range eggs
Icing sugar to decorate
1. Heat the oven to 180°C & put 12 Lakeland mini loaf moulds on a baking tray.
2. Sift flour & baking powder into your bowl.
3. Mix in sugar, bananas, mixed peel & cranberries.
4. Beat the eggs in a separate bowl, then add to the dry ingredients and mix.
5. Carefully spoon the mixture into the loaf moulds.
6. Bake for about 45-60 minutes, (turn the tray after 20 minutes).
7. Mix some icing sugar with a drop of water and trickle over for a festive touch!
3. Mix in sugar, bananas, mixed peel & cranberries.
4. Beat the eggs in a separate bowl, then add to the dry ingredients and mix.
5. Carefully spoon the mixture into the loaf moulds.
6. Bake for about 45-60 minutes, (turn the tray after 20 minutes).
7. Mix some icing sugar with a drop of water and trickle over for a festive touch!
Macaroni Cheese & Cauliflower Bake.
1 Cauliflower
500g bag of dried Macaroni
250g bag of grated mature cheddar cheese
3 slices of bread
1-2 Cloves of garlic250ml tub of Crème fraîche
Fresh Rosemary
1. Heat the oven to 200°C
2. Take the leaves off the cauliflower & brake into medium pieces, add to a large cooking pot with the pasta, a pinch of salt and a glug of olive oil. Heat on the stove for about 20-25 minutes.
3. Meanwhile blitz the brad, garlic & a bit of the rosemary in a food processor.
4. Drain the pasta & cauliflower saving 400ml of the water, then add the ingredients with this water to your chosen baking tray.
5. Stir in the cheese & Crème fraîche, top with the breadcrumb mix.
6. Bake in the oven for 10-15 minutes & serve with warm crusty bread & roast seasonal vegetables.
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